1 : ts Minced garlic
1 : ts Minced ginger
1 : c No-sugar-added pineapple
Juice : Juice
1/4 : c Low sodium tamari or soy
Sauce : Sauce
1 : tb Cornstarch dissolved in
tb : tb Cold water
1 : sm Can crushed pineapple
3 : tb Clover honey
2 : tb Preserved ginger in syrup
1 : c Plain, whole milk yogurt
0: Note: 1 cu can be whole wheat This makes twelve small or 6 large pitas
1: Sprinkle yeast into water and wait til foamy
2: Add sugar or honey and salt and stir to dissolve
3: Beat in 1 cu flour for a smooth batter
4: Add rest of flour gradually for a fairly soft dough
5: Knead til smooth
6: Cover with damp towel; let rise til double
7: Punch down and knead a few minutes
8: Divide in 6 or 12 pieces
9: Knead each unit and roll into 1/8 - 1/4 inch thick circleoids (my word :)
10: The shape and size don't matter so much as thickness
11: I found it's better to err on the side of too thick, as too thin makes them burn easily and be cracker-like
12: Use lots of flour when rolling
13: Let circleoids rest at least 30 minutes covered with damp towel
14: (I rest them on placemats
15: ) Heat oven to 500F and heat baking sheets
16: I use just one sheet and bake pitas two at a time
17: Brush hot sheets with oil or sprinkle with cornmeal
18: (I have used sesame seeds sucessfully
19: ) Place (slide) pitas on hot sheets and bake just 5 to 8 minutes until puffed like blowfish and perhaps very slightly brown
20: W! atch closely; they bake fast
21: Wrap pitas in damp towel and put in paper or plastic grocery bag for 15 minutes
22: This important step keeps them supple
23: These are easy to make, very good, and fat-free
24: They freeze well and thaw fairly quickly
25: Recipe By : GwynneC@aol
26: com Posted to fatfree digest V96 #273 Date: Thu, 3 Oct 1996 13:36:43 -0700 From: "Ruth C
27: Hoffman" <ruthhoff@ix
28: netcom
29: com>